October Customer Newsletter – Food
This Month’s Promotions
This October, we are excited to offer you some great promotions from Coca Cola, Heinz, Knorr, Maggi, Millac Gold, Nestlé, Pladis, Roselle Supreme, Seabrook, Typhoo and Walkers.
See our Downloads ▼ section for more details. You’ll also find our Market Movers information, showing key price changes or inflation details for essential categories – milk, cheese, fish and more – as well as the latest industry news.
Four Years of Chef’s Academy
This October, we are proud to be celebrating four years of our incredible Chef’s Academy. Over the past year, we have held four events, trained 40 people, and in total we have trained over 200 chefs.
Thank you so much to everyone who has taken part in the academy over the last year, your support and enthusiasm have been a key ingredient to the success of the academy. The team are delighted to be continuing with events in 2025, with further details to be announced soon. We can’t wait for many more years to come.
Please get in touch with your local Food Account Manager to express you interest in future events.
Food Team
Keep your eyes peeled for a very special podcast episode to celebrate.
See our Useful Links section for more information on Chefs Academy.
Squashing Food Waste This Halloween
How to use your pumpkins, from seed to skin
With Halloween right around the corner, remember that pumpkins aren’t just for Halloween. Why not try using all parts of the pumpkin, from seeds to skin, to create a range of delicious, heart-warming, and nourishing recipes. From pumpkin soup to delicious pumpkin-flavoured sweet treats that deliver on taste all whilst making a positive impact on the environment.
Try Our Delicious Roasted Pumpkin and Carrot Soup Recipe
| Recipe Ingredients | Quantity |
| Pumpkin | 1.88kg |
| White onion | 375g |
| Vegetable oil | 75g |
| Thai red curry paste | 63g |
| Ground white pepper | 6.3g |
| Carrots peeled | 500g |
| Water | 1.25L |
| Cooking salt | 6.3g |
Recipe Method
- Preheat oven to 200C. Place the pumpkin, carrot and onion, cut side up on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt and pepper.
- Cook for 45 minutes until pumpkin is soft and onion is caramelised. Set aside to cool and then remove the pumpkin and onion from their skin. Put in a food processor and blend until smooth. Set aside pumpkin skins for pumpkin chips.
- Heat oil in a pot and add Thai red curry paste. Stir and cook until fragrant. Then add water and prepared roasted pumpkin, onion and carrot and stir.
- Bring to a gentle boil and leave to simmer. Once thickened, remove from heat.
- To make a pumpkin skin chips, cut the roasted pumpkin skins into bite size and drizzle with oil. Return to the oven and cook for a further 20 minutes, until crispy.
- To make a pumpkin seed garnish, preheat the oven to 200C, wash the seeds thoroughly, and remove pumpkin flesh. Dry well using kitchen paper. Put the seeds on a separate baking tray and toss with olive oil.
- Roast for ten minutes. Serve with seasoning of choice.
The autumn season has fallen upon us, bringing with it an abundance of fresh produce, offering a burst of autumnal colour and flavour, from apples and pears to courgettes and cauliflower. To celebrate the new season, our Culinary Specialist, Millie Morgan is sharing one of her favourite seasonal recipes.
With British apples coming into season soon, why not try this great red cabbage and apple salad. This salad is bursting with textures and flavour, making it an all-round favourite for this time of year. The crunch and tartness from the apple compliment the chewy peppered texture of the red cabbage. Adding currents to the salad also gives depth to the dish, with a simple dressing. It’s easy and quick to put together and tastes great!
Millie Morgan, Culinary Specialist, NHS Supply Chain: Food
Autumn Seasonality – Our Chef’s Top Pick for October
Mixing sweet fruit into salad or vegetable dishes can really make them more exciting and enjoyable, especially if we don’t often have them. Breaking up the monotony of our classic vegetable-based dishes is a great way to re-invigorate and excite us, ensuring we are increasing the amount in our diet for all sorts of reasons, such as fibre, vitamins and antioxidants.
Idrees Anwar, Lead Dietician, NHS Supply Chain: Food
Discover Our Red Cabbage and Apple Salad Recipe
| Recipe Ingredients | Quantity |
| Granny Smith apple | 500g |
| Red cabbage | 1kg |
| Sunflower seeds | 70g |
| Currants | 60g |
| Olive oil | 56g |
| Cider vinegar, 6% acidity | 40g |
| Sea salt | 10g |
| Ground black pepper | 5g |
Recipe Method
- Cut the apple from the core and thinly slice the apple. Place in a large bowl with the currents.
- Toast the sunflower seeds in a hot dry pan then add to the apple with the currants.
- Drizzle over the olive oil and vinegar, add half the salt and the black pepper.
- Mix all the ingredients gently making sure the apple is covered.
- Thinly slice the red cabbage making sure all heavy core bits are removed.
- Add the red cabbage to the mixture and combine all ingredients carefully.
- Taste and adjust the seasoning with the remaining salt and pepper and serve. Serves ten.
Christmas preparations are officially underway. Whether it`s traditional holiday meals or seasonal treats, we encourage you to place your orders for the festivities.
We’re here to help you create a joyful experience for your patients, staff and visitors.
Please get in touch with your local Food Account Manager for more information on how to place your order.
Food Team
Christmas 2024 – Get Your Christmas Lists Ready!
Links section
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Chef`s Academy
Details of what attendees can expect at the events for chefs in the healthcare industry.